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Par boil the pork legs and knuckles for 10 minutes then rinse clean.
Clean your pot well and fill with fresh water.
Add the bones back in and boil for 8-10 hours, checking the water and skimming impurities.
Once it’s a thick white stock, add in your aromatics and boil for another 2 hours. Strain.
For the tare, cook down the mirin and sake until the alcohol is cooked out, then add the other ingredients and cook for 3-5 minutes. Blend.
Wrap the pork belly tightly with kitchen twine, sear on both sides, then add the braising liquid and simmer, covered, for 2-3 hours, flipping halfway through.
Let cool in the braising liquid, refrigerate overnight, then slice into disks and torch.
Boil the eggs for 6:20, then immediately put in ice water. Marinate in the chashu braising liquid for 12 hours.
For aroma oil, slice ginger, garlic, and scallions, then pour 350F oil over them and let cool.
Soak bamboo shoots in the chashu braising liquid for about an hour (optional).